While I have been in a traditional pastry mindset as of late, chocolate eclairs are one classic pastry that I don’t like to make in the most traditional manner. While the dough itself is traditional we add a thin layer of brown sugar croustillant on top prior to baking. This adds a delicate texture and a touch of sweetness without being too sweet. Traditionally the chocolate pastry creams used in eclairs were made with cocoa powder which never gave me the richness I was looking for, but making pastry cream with real chocolate often creates thick not so delicate creams especially if eaten cold. We use something called a cremeux, essentially a ganache made with creme anglaise. This creates a intense, but still delicate chocolate cream. We top the eclair with chocolate mousseline which provides another layer of chocolate flavor without the sweetness of the traditional fondant icing. The final touch is a sprinkling of our house made hot chocolate mix which gives delicate notes of chocolate, salt, and cinnamon. It’s delicious.
common allergies: wheat//dairy//eggs//soy
